Bla, Bla, Blargh!

How much don't I want to look at food analysis?

It doesn't help that not only are there millions of acronyms:
(Luzerne/Alfalfa: XP=22%, XF=24%, T=17% d. uS, XX=41%, ME=9,8, NEL=5,8, ...)
But sometimes there are different ones for one thing
(XP=RP),
the books are switching merrily between German and English acronyms
(XP=CP),
and some things only have English acronyms
(Säure-Detergentien-Lignin=Acid Detergent Lignin=ADL).

But most of all I just can't motivate myself to be interested in the differences of digestibility between boiled and raw potatoes in swine and cattle.

But what's the point?

Is there any rational reason for me to clutter up my brain with information like the exact percentage of crude protein in lupin? (There's a HP-smut quote somewhere in this sentence, I just know it.)
I know the approximate range, I know where to look should I need the exact figures, I even know what I can use the information for - there's no reason to ask for anything else.

I wonder if the excuse "I had to spam my LJ" will be acceptable should they ask anyway.

[ETA:Great, now I've reached the whole BSE/bone meal/EU laws debacle.
I really want to do something else now]